Tomato Cream Chicken

Recipe by
Total Time:
12-24 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 6 - chicken leg quarters
  • 1 small can - tomato sauce or puree
  • 1/2 pint - heavy cream
  • 2 tsp - ginger and garlic paste
  • 2 tsp - paprika
  • 1 tbsp - oil (corn or canola)
  • 2 tsp - mustard seeds
  • 6 - curry leaves
  • 4 - dry, round red chillies
  • Salt, to taste
  • Chopped cilantro for garnishing
  • Dhungaar (Optional but highly recommended)
  • 1 - charcoal
  • 1 tbsp - ghee

How to Make Tomato Cream Chicken

  • Marinate the chicken quarters overnight with the ginger-garlic paste and paprika.
  • Next morning, place the marinated quarters in a baking dish, pour the tomato sauce and heavy cream over it.
  • Cover the baking dish with a foil and let it cook in a 350 degree F oven for at least an hour.
  • In a separate pan, add 1 tbsp of oil, mustard seeds, curry leaves and round red chillies to the oil.
  • Once the ingredients start popping, take them off the heat and pour it into the chicken mixture.
  • Once again cover the baking dish and let it cook for an additional 20 mins in the oven.
  • After the chicken is cooked, do a dhungaar to make it taste even better.
  • Dhungaar method:
  • Take a charcoal and heat it on the gas flame for about 10 mins.
  • Once part of the charcoal turns grey and red, remove it from the flame. Add it to the chicken pan and add 1 tbsp of ghee on the hot coal. Cover immediately.
  • The smoke that is generated from the coal gives a nice, smoky taste to the chicken. You can throw the coal away after you are done with the dhungaar.
  • Garnish with chopped cilantro.

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